If you love mushroom dishes and try to cook them often, then be sure to try stewing champignons in cream in a pan. The bright and delicate creamy taste will perfectly emphasize the mushroom aroma, even if you use not forest mushrooms, but store mushrooms purchased by weight.
Ingredients:
Champignons - 400 g
Cream 10% - 100 ml
Salt and pepper to taste
Vegetable oil - 1 tbsp.
Bulb onions - 0.5 pcs.
How to cook:
1. You can take cream of any fat content, but not farmer's, thick, since when heated, it immediately melts and turns into fat - get a store-bought liquid version. However, if you decide to use butter for frying, go for a low fat cream.
2. In order not to overpower the aroma of mushrooms, minimize the addition of seasonings and spices, dispensing only with the classic set: salt and ground black pepper. Do not forget about onions - they are the perfect companion to any mushroom dish.
3. Remember that mushroom mass loses more than 50 percent of its weight when cooked, so buy a little more mushrooms for this dish.
4. Peel onions or shallots, rinse under running water and cut in half. Cut one of the parts into small cubes. Bring the vegetable oil to a boil in a skillet and add the onion slices to it. Reduce heat to medium, mash the contents of the container for about 3-4 minutes until transparent, without frying the onions.
5. At this time, rinse the mushrooms in water, removing dust and dirt. Cut each mushroom into thin slices or cubes as desired.
6. Add the mushroom slices to the bowl to the stewed onions, mix everything carefully. Add salt. Thanks to her, the crushed champignons will quickly release juice and stew in it.
7. Over moderate heat, roast the entire mushroom mass for about 8-10 minutes, so that the liquid inside the container evaporates, and the mushrooms are slightly fried until golden brown.
8. As soon as this happens, pour in the cream, mix gently. Simmer for about 1-2 minutes on moderate heat. If the cream suddenly stratified, it means that the dairy product was of poor quality or was created on the basis of vegetable fats. If you want to make a thicker sauce, add some wheat flour, after sifting it.
Put the finished dish in deep plates and serve warm, sprinkled with fresh herbs.
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